Shelf storage, oxidation during

In the case of amorphous systems, absence of crystallinity upon tableting or over the shelf-life of the product must be ascertained to avoid potential slow down in dissolution, reduction in bioavailability, and loss of elegance. For lipid containing products, minimizing oxidation during manufacture and storage must be planned for by processing under inert conditions and incorporation of antioxidants in the formulation. ... 

The content of tocopherol, a natural antioxidant in canola, is comparable to those of peanut and palm oil. This is an important factor for oils with high linolenic acid content, which can reduce the shelf-life of the product, while the namral antioxidant, if present, can prevent oxidation during storage and processing. 

The oxidative process initiated during sterilization can continue during shelf storage and implantation. The rate and the extent of the process will depend on the storage temperature in the shelf and on the human body temperature, together with the amount of available oxygen in vivo. 

The temperature for deodorization and deacidification is dependent on the vapour pressure of the compounds to be removed. Thus for low-molecular-weight fatty acids as found in palmkernel oil a temperature of 185 °C in batch equipment and 200 °C in continuous or semi-continuous plant will suffice for deodorization. Although, as stated earlier, carotene is substantially destroyed and removed at 240 °C, in practice temperatures of up to 270 °C are required to break down compounds formed by oxidation during storage. Temperatures should, however, be kept as low as possible, firstly to reduce losses and secondly to reduce the possibility of isomerization and other thermochemical reactions (Rossell et al. 1981 Eder, 1982). It should also be remembered that it is in the interests of the refiner to minimize the loss from the oil of natural antioxidants, tocopherols and tocotrienols. There is a point at which the advantage to shelf-life of removal of aldehydes and ketones is cancelled out by the loss of these antioxidants. 

Ethylene oxide is an important fuel for FAEs and has proved its potential as one of the best fuels for them. It has wide explosive limits and low boiling point (10.5 °C) which facilitates its vaporization faster at room temperature and results in the formation of a cloud with air which is detonated. However, EO has a tendency to polymerize during storage thereby decreasing its shelf-life as well as the performance of EO-based weapons. The phenomenon of polymerization of EO, effect of temperature and materials of construction of weapons on polymerization and retardation of EO polymerization by the addition of well-known anti-oxidants have been studied by Agrawal et al. [293]. The addition of anti-oxidants retards EO polymerization and enhances the shelf-life of EO but does not meet the requirements of the Services, stipulating a shelf-life of minimum 10 years for... 

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